Boston-Style Beer-Battered Fish And Chips


  • Vegetable oil for frying
  • 4 large potatoes, cut into wedges
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1 bottle ice cold beer (lighter beer for lighter beer flavor, darker beer for, well, you know)
  • Additional cup flour, seasoned with salt and pepper
  • 1-1/2 pounds fish fillets, cut into 2- to 3 inch pieces and thoroughly dried


1. Heat oil in a large heavy pot (mine’s cast iron) to 325 degrees. Add fries, a few at a time to blanch. Drain on paper towels and set aside. Increase heat to 360- to 375 degrees

2. Combine first 1 1/2 cups flour with cornstarch and baking powder. Make a depression in the center and slowly add the cold beer while stirring to remove lumps.

3. Dredge fish pieces in additional 1 cup seasoned flour. Shake off excess and dip in batter, allowing a few seconds for excess batter to drain off. Fry in hot oil, a few pieces at a time, for 4 – 5 minutes or until fish is golden brown. Drain on racks, paper towels or crushed up cracker crumbs. Season with salt while still hot.

4. Return potato wedges to oil and fry again for a few minutes until cooked. Season with salt.


Serve with tartar sauce or your favorite fish dipping sauce.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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